I wanted to use some of the pumpkin I baked the other day to make some pumpkin pie, but I decided to skip the crust. The pumpkin is my favorite part, so I decided to make a crustless pumpkin pie.
It turned out delicious so I thought I’d share the recipe here. We topped the pumpkin pie with some TruWhip, which I’ll be back with a review of in the next day or so.

Crustless Pumpkin Pie

3 cups cooked pumpkin
1 can (12 oz) evaporated milk
1 cup sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
3 eggs (slightly beaten)
1 teaspoon salt

Mix all the ingredients together …read more

These steamy Summer days have me dreaming of Fall. The colorful foliage, the milder temperatures, … the Halloween candy.  I have a can of Pumpkin puree and this weekend I’m going to make a batch of Pumpkin muffins (I’ll share the recipe this weekend). 

Take a look at this Pumpkin Soup that is a specialty of Arlington’s West Mountain Inn, in Arlington, Vermont. It features fresh pumpkin, but if you’d rather use canned puree, 16 ounces of canned puree equals 2 cups of fresh.
Maple Pumpkin Bisque 
Ingredients:
1/4 cup Vegetable Oil
1 large Red Onion, diced
3 cloves Garlic, minced
1 medium Pumpkin, flesh only, diced
1/2 …read more